Today is my birthday. Quarter of a century so far. I feel young, yet old at the same time. Seems like yesterday I was a freshman in high school and now I am married with 3 children nearing 30. This is the cake I made for myself yesterday to celebrate Valentine's day and my birthday. I seem to be the only person in house that likes coconut, which a-ok with me. I don't just like coconut...I love it...somewhat of an obsession. I am constantly looking for things to add coconut extract to.
This pound cake is very moist and the flavoring isn't overpowering. Most of the coconut flavor comes in through the icing, coconut cream cheese frosting. My parents had a piece today when they came to visit and throughly enjoyed it.
Coconut Pound Cake
adapted from Mommy's Kitchen
1 Cup Butter, Softened
2 1/2 Cups Sugar
6 Large Eggs, Room Temperature
3 Cups Sifted Cake Flour ( A must here)
1 Cup Coconut Milk
1 tsp Vanilla Extract
1 tsp Coconut Extract
3/4 Cup Flaked, Sweetened Coconut
Frosting/Icing
4 oz Cream Cheese
4 Tbsp Coconut Milk
1 tsp Coconut Extract
1 Cup Powdered Sugar
Beat Butter until creamy, gradually add sugar. Add eggs, one at a time, beating well. Add vanilla and coconut extract and blend. Add flour and coconut milk alternately, beginning and ending with flour. Add shredded coconut. Pour into a greased and floured Bundt cake pan and bake at 325 degrees F for 1 hour and 15 minutes. Let cool in the pan for 5 minutes, then remove and cool completely on a cooling rack.
For the icing, mix together cream cheese, milk, extract and powdered sugar. Add more powdered sugar or milk depending on the consistency you'd like.
Recipe linked to:
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